This is one of the simplest recipes I have ever made. It was inspired by grabbing a quick lunch at 100 Mile Table in Byron. I had heard of congee before but had never eaten it and certainly never tried to re-create it… until now.
Congee is a silky, rice porridge, typically eaten in Asia as a breakfast dish. It can be as fancy or as simple as you want it to be and the more I researched, the more I read that how you like to eat YOUR congee is a very personal preference so I’ve kept this recipe super simple and suggested a few things to add on top. But really, if you feel like adding some kimchi, poached eggs or even hemp seeds, just go for it! You could even pop some chicken in there at the beginning to cook with the rice.
Although this is traditionally a breakfast, we’ve been eating it for lunch or a light dinner. You can also treat it like you would a good old-fashioned Chicken Noodle Soup. If you’re feeling under the weather, get a batch of this brewing.
I hope you enjoy this recipe as much as we have been lately.
GF, DF, RSF, vegan option
Prep time + tidy up: 10hr soak, recommended
Cook time: 12hrs slow cooker
1 cup white rice, rinsed well and soaked in water for 10 hours
6 cups stock or water – I used chicken stock but you can use what you prefer
1 heaped tbsp crushed ginger
2-3 tsp salt
After soaking the rice, rinse well with cold water then add to a slow cooker along with all other ingredients. Give a little stir and pop the slow cooker on low for 12 hours. Taste and add more salt if needed.
If you want the congee to breakdown a little more just give it a good stir at the end of the cooking time.
I decided to make the congee really simple to use as a base and then add chicken and other flavours to it afterwards, so I could switch it up if I wanted.
Our Baked Miso Chicken recipe works beautifully with this. I just cooked the chicken and then sliced and added it to the congee along with fried shallots, roasted peanuts and tamari. It’s also delicious with a fried egg on top and some toasted sunflower seeds and pepitas.
Tip: To make this recipe vegan you could easily use vegetable broth and add tofu instead of chicken.
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